0:00:02 > 0:00:04The British family kitchen.
0:00:04 > 0:00:06Whether it's where you love to eat...
0:00:06 > 0:00:08It's where we have our family feasts.
0:00:08 > 0:00:10..or where you love to cook...
0:00:10 > 0:00:11Yes!
0:00:11 > 0:00:14It's where we all learned to love food.
0:00:17 > 0:00:19I've tasted the food of many chefs,
0:00:19 > 0:00:21in many different restaurants, all over the world,
0:00:21 > 0:00:23but family cooking...
0:00:23 > 0:00:24This one's puffing up.
0:00:24 > 0:00:26..this is where real food comes from.
0:00:26 > 0:00:29Home cooking does something that fine dining does not.
0:00:29 > 0:00:31It creates the heart within the home.
0:00:31 > 0:00:33She's eating all the ingredients!
0:00:33 > 0:00:34Bringing the family together.
0:00:39 > 0:00:42We're searching for Britain's best family of cooks.
0:00:42 > 0:00:45Over the next few weeks, 16 families will go head-to-head.
0:00:47 > 0:00:49Teenagers and grandparents,
0:00:49 > 0:00:51brothers and sisters,
0:00:51 > 0:00:54all cooking their very best family food in their own homes.
0:00:54 > 0:00:56- The judges are going to love it. - Course they will.
0:00:56 > 0:00:58And here in our kitchen.
0:00:58 > 0:01:00Ah, that smell!
0:01:00 > 0:01:02That is delicious.
0:01:02 > 0:01:03I'm shaking so much.
0:01:04 > 0:01:07Judging their efforts every step of the way...
0:01:07 > 0:01:09- Oh!- Drama!
0:01:09 > 0:01:12..renowned cookery teacher Rosemary Schrager...
0:01:12 > 0:01:15I'm looking for a family who are going to blow me away with
0:01:15 > 0:01:19the understanding of flavour, texture and all together...
0:01:19 > 0:01:21Gorgeousness!
0:01:21 > 0:01:23..and top Michelin-starred chef...
0:01:23 > 0:01:27- Hi, Giorgio. - ..Giorgio Locatelli.
0:01:27 > 0:01:30The food that I want to see is, of course, very tasty and beautiful.
0:01:30 > 0:01:34But the most important thing is to see them cooking with joy.
0:01:34 > 0:01:37That's what home cooking's all about.
0:01:37 > 0:01:40These are the families who make ordinary food extraordinary.
0:01:40 > 0:01:42Utterly delicious.
0:01:42 > 0:01:45I learned something today.
0:01:45 > 0:01:47The judges have made a decision.
0:01:51 > 0:01:54This is The Big Family Cooking Showdown.
0:02:02 > 0:02:06The search for Britain's best family of home cooks continues.
0:02:08 > 0:02:10Today, another two families go head-to-head
0:02:10 > 0:02:13over three demanding rounds -
0:02:13 > 0:02:15here in our kitchen and in their own homes.
0:02:17 > 0:02:20Only one can go through to the semifinals.
0:02:23 > 0:02:26Today's food-loving families are the Karims.
0:02:29 > 0:02:32- This is nice.- Really nice.
0:02:32 > 0:02:34You're obviously going to be the leader,
0:02:34 > 0:02:35bossing everybody around.
0:02:35 > 0:02:37Not even leading, bossing.
0:02:37 > 0:02:39I am right. I'm Miss Right.
0:02:39 > 0:02:42- Zakila, you're not.- I am right.
0:02:42 > 0:02:45- I'm always right.- Yes, you are. Yes, you are.- Yes, you are.
0:02:45 > 0:02:48- NADIYA:- They're up against the Dawes family.
0:02:48 > 0:02:51We have an approach that combines creativity
0:02:51 > 0:02:54with scientific precision.
0:02:54 > 0:02:56Sam is a science genius.
0:02:56 > 0:02:59A science journalist. You're pronouncing it wrong.
0:02:59 > 0:03:04And both families have had time to plan and practise their dishes.
0:03:05 > 0:03:07A very warm welcome to our two families,
0:03:07 > 0:03:09the Karims and the Dawes.
0:03:09 > 0:03:12All looking full of nerves and excitement.
0:03:12 > 0:03:15Please meet our judges, Rosemary and Giorgio.
0:03:15 > 0:03:19They have very high expectations of you,
0:03:19 > 0:03:22over the next three rounds of cooking.
0:03:22 > 0:03:24First, you're facing the £10 challenge.
0:03:24 > 0:03:27And today's theme is simple suppers.
0:03:27 > 0:03:29The judges would like you to showcase
0:03:29 > 0:03:32the very best your family can do with a budget of £10,
0:03:32 > 0:03:34to feed four people.
0:03:34 > 0:03:38Supper needs to be served in one hour and 15 minutes,
0:03:38 > 0:03:40so you'd better get cooking.
0:03:43 > 0:03:45Ah!
0:03:45 > 0:03:46Quick, quick, get the dough on.
0:03:49 > 0:03:50This smells lovely.
0:03:51 > 0:03:56The Karim family, from West London, are Zakila, sister-in-law Rizwana,
0:03:56 > 0:03:58and 17-year-old niece Sumiya.
0:03:58 > 0:04:02- My arm's killing me.- How can it be? It's only grating ginger!
0:04:02 > 0:04:03I know, but it's killing.
0:04:05 > 0:04:07For their £10 simple supper, they are making...
0:04:13 > 0:04:15I actually love curry,
0:04:15 > 0:04:17but if they put too much chilli in,
0:04:17 > 0:04:20chilli can, sort of, override the flavours, I think.
0:04:20 > 0:04:22- Have you tasted it? - Shall we taste some?
0:04:22 > 0:04:23I love green chillies, anyway.
0:04:23 > 0:04:25No, no... Oh, my God.
0:04:25 > 0:04:26- Is it hot?- Erm...
0:04:28 > 0:04:30It is hot. But then again, I love...
0:04:30 > 0:04:32But it's not for you, is it?
0:04:35 > 0:04:38So, ladies, how's it going?
0:04:38 > 0:04:40Let me just stand in the middle of you
0:04:40 > 0:04:41and create utter chaos.
0:04:41 > 0:04:46Sumiya, I heard a little rumour that your mum doesn't allow you
0:04:46 > 0:04:48in her kitchen at all.
0:04:48 > 0:04:51So you turned to your aunts to teach you to cook and...
0:04:51 > 0:04:54- Yeah...- OK. - I'm not a very clean cook.
0:04:54 > 0:04:57I'm a bit messy. Erm, and she hates that.
0:04:57 > 0:04:59- I'm sorry, I need to get behind you. - Oh, sorry. Am I in the way?
0:04:59 > 0:05:01- You are.- Shall I go over here? - Thank you. Yes.
0:05:01 > 0:05:04You are the boss of the kitchen, Zakila.
0:05:04 > 0:05:06- Is it really that evident? - Yeah!
0:05:06 > 0:05:09Is she bossy, Rizwana? She seems quite calm to me.
0:05:09 > 0:05:12Erm, she is very nice at times, but she could be very bossy.
0:05:14 > 0:05:17Pour that one in that bowl, please. This one.
0:05:17 > 0:05:19- All of it?- Yeah.
0:05:19 > 0:05:22Led by Zakila, the Karims always get together
0:05:22 > 0:05:25to blend their family spice mix.
0:05:25 > 0:05:27There has to be a boss, there has to be a boss in the kitchen.
0:05:27 > 0:05:29- There has to be, yes. - It has to be me.
0:05:29 > 0:05:31This recipe was passed down from my mother,
0:05:31 > 0:05:33who's like the don in the family,
0:05:33 > 0:05:37so now Sumiya is, like, asking me to pass it down to her.
0:05:37 > 0:05:38But only if she's worthy.
0:05:38 > 0:05:41- Great. - When you're nice to me, then I will.
0:05:41 > 0:05:44- I'm always nice to you. - I don't get really competitive.
0:05:44 > 0:05:46- Do you?- We are. Of course we are. - I get really competitive.
0:05:46 > 0:05:48- I get really competitive... - I'm not.
0:05:48 > 0:05:50- ..knowing... - She will be very competitive,
0:05:50 > 0:05:52- I know she will be. I think she's just...- What?
0:05:52 > 0:05:53Underestimating herself.
0:05:53 > 0:05:57- I'm talking. - Oh, go on, hurry up.- Sorry!
0:05:57 > 0:05:58Yeah, just let her think she's the boss.
0:05:58 > 0:06:01Yeah, let her think, it's fine. As long as it makes her happy.
0:06:01 > 0:06:04Do you know what? I actually think cooking food as a family
0:06:04 > 0:06:05is so underrated.
0:06:05 > 0:06:06When you cook as a family,
0:06:06 > 0:06:09we actually have a conversation, we talk.
0:06:09 > 0:06:11We know what's going on in each other's lives.
0:06:11 > 0:06:14There's more love, basically. So, yeah.
0:06:14 > 0:06:18- Give me a spoon, Sumiya, please. - Here you go.
0:06:18 > 0:06:22You can see it's cooking up well, it's getting browning.
0:06:22 > 0:06:25- Hello.- Hello. - Tell me, what are you doing?
0:06:25 > 0:06:29I've just put the onions and the garlic and the tomatoes
0:06:29 > 0:06:30and the spices together.
0:06:30 > 0:06:32Let it cook for a while.
0:06:32 > 0:06:35And once it's all cooked up, we just grind it up and put the chicken in.
0:06:35 > 0:06:38So you're cooking the chicken in there at the moment?
0:06:38 > 0:06:41Just chicken breasts. Just chicken breasts cut into cubes.
0:06:41 > 0:06:44It's quite a funny choice, chicken breasts,
0:06:44 > 0:06:47because I always think the thigh is much more tasty.
0:06:47 > 0:06:49If you're going to use chicken breast,
0:06:49 > 0:06:51you're going to have to not cook it for very long.
0:06:51 > 0:06:53You can actually overcook the chicken,
0:06:53 > 0:06:55so it's going to be interesting if they understand
0:06:55 > 0:06:57how to cook a breast.
0:06:57 > 0:07:00Who is in charge of the rice?
0:07:00 > 0:07:02What have you done? You've just soaked it?
0:07:02 > 0:07:04I'm soaking it right now, cos usually,
0:07:04 > 0:07:05people just put it in first.
0:07:05 > 0:07:06They don't even soak it.
0:07:06 > 0:07:09- I feel like soaking it makes it more fluffy.- Yeah.
0:07:09 > 0:07:13Argh! The dough is fluffing flour all over the place.
0:07:13 > 0:07:15The Dawes family from Hampshire
0:07:15 > 0:07:19are Ellie, her boyfriend Sam, and her mum, Sue.
0:07:19 > 0:07:21Today, we are making lots of pizzas.
0:07:21 > 0:07:24There is only small amounts of panic going on at the moment.
0:07:25 > 0:07:29The Dawes are cooking four very different pizzas...
0:07:41 > 0:07:45- Panic.- I think it's very brave for them to try to make a pizza for me.
0:07:45 > 0:07:47I would be so worried about the dough.
0:07:47 > 0:07:50Even if they use a perfect technique,
0:07:50 > 0:07:52and they use warm water,
0:07:52 > 0:07:55and they have a dough that really works very fast, you know,
0:07:55 > 0:07:59the time that they have in order to deliver what we want
0:07:59 > 0:08:01is really, really tight.
0:08:01 > 0:08:03I'm a little bit terrified about cooking
0:08:03 > 0:08:06for a Michelin-starred Italian chef,
0:08:06 > 0:08:08when we're doing pizza.
0:08:10 > 0:08:13Mum Sue is responsible for the pizza dough.
0:08:17 > 0:08:19It's looking good.
0:08:19 > 0:08:21Looking how it's supposed to be.
0:08:21 > 0:08:24The dough needs 35 minutes to rise, I reckon. I've done it at home.
0:08:24 > 0:08:26Put it next to the radiator.
0:08:26 > 0:08:28So that you can have your dough risen really quickly,
0:08:28 > 0:08:30which is what we need to do today.
0:08:30 > 0:08:31It's looking good.
0:08:31 > 0:08:35Ellie, you've got to tell me how you and Sam met.
0:08:35 > 0:08:38- We met performing poetry. - And there was no food involved?
0:08:38 > 0:08:42Eh...no. Although Sam and I, like, court over food,
0:08:42 > 0:08:44and we always want to order two things on every menu.
0:08:44 > 0:08:46So we order one thing each, and then we swap.
0:08:46 > 0:08:49Oh, so you share? I never share.
0:08:49 > 0:08:52- That's great! - Sharing is the best bit!
0:08:52 > 0:08:53No, not if it's really tasty, I never share.
0:08:55 > 0:08:57No, I think it's good.
0:08:57 > 0:08:58I'm a science journalist,
0:08:58 > 0:09:01so I take that interest in science into the kitchen as well.
0:09:01 > 0:09:04So why you do what you do in the kitchen,
0:09:04 > 0:09:05and how these different techniques work.
0:09:05 > 0:09:07Yeah, it does smell like Sambuca.
0:09:07 > 0:09:10Let's not put Sambuca on the pork.
0:09:10 > 0:09:12Sam always crushes my creative ideas.
0:09:12 > 0:09:16Cooking and food is very important in our family.
0:09:16 > 0:09:19Actually, our family motto is never knowingly under-catered.
0:09:19 > 0:09:20The other family motto is...
0:09:20 > 0:09:22Go big, or go hard! No...
0:09:22 > 0:09:24THEY LAUGH
0:09:27 > 0:09:29- Hello. - So who is in charge of the dough?
0:09:29 > 0:09:31Me. I'm in charge of the dough. Yes, I've got the dough
0:09:31 > 0:09:35- Can I have a look at it?- Here it is. Look at this beautiful dough.
0:09:35 > 0:09:37Why do you put it on the radiator like that?
0:09:37 > 0:09:39Because normally it would take an hour.
0:09:39 > 0:09:41- It will take one hour to raise it? - Yes.
0:09:41 > 0:09:44We are in a family situation here, and they are hungry,
0:09:44 > 0:09:47- and they want their pizza now. - SHE LAUGHS
0:09:47 > 0:09:48So, tell us your toppings.
0:09:48 > 0:09:50Sam is doing sprout and chorizo,
0:09:50 > 0:09:54which is, like, a bit of a whacky topping for a pizza.
0:09:56 > 0:09:58They are doing four different types of pizza,
0:09:58 > 0:10:00with four different types of toppings.
0:10:00 > 0:10:02They are using different ingredients,
0:10:02 > 0:10:04that are usually not associated with pizza.
0:10:04 > 0:10:07So we have to have a look how these flavours work together.
0:10:07 > 0:10:11Looking good now, so I'm going to take those off.
0:10:11 > 0:10:13Sprouts? On a pizza?
0:10:13 > 0:10:15Have you ever had sprouts on a pizza?
0:10:15 > 0:10:16I've had a lot of things, but not sprouts.
0:10:16 > 0:10:20- Sprouts on a pizza.- On a pizza. - That blows my mind.
0:10:20 > 0:10:22I'm going to liquidise this now.
0:10:22 > 0:10:25That gives it a nice sauce.
0:10:25 > 0:10:28This is going to be nearly done now.
0:10:28 > 0:10:30The chicken goes in.
0:10:30 > 0:10:33I just add the chicken in, I'm just going to let that cook now.
0:10:33 > 0:10:36I'll throw the green chillies in there and let them cook with it.
0:10:36 > 0:10:38- Lengthwise, like that? - Yeah. I'll just throw them in,
0:10:38 > 0:10:39cos they won't be served with the food,
0:10:39 > 0:10:42it just gives it extra flavour, nothing else - that little kick.
0:10:42 > 0:10:44What if it's in the food? Are you going to take it out?
0:10:44 > 0:10:46Yeah. Don't serve it within the plates.
0:10:46 > 0:10:47The rice is looking done, by the way.
0:10:47 > 0:10:49OK, guys, that's halfway.
0:10:49 > 0:10:53- Halfway?- I don't think the dough needs to rise any more.
0:10:53 > 0:10:56- It's ready for your toppings. - OK.
0:10:59 > 0:11:01We always put a bit of margarine in there -
0:11:01 > 0:11:06this separates the rice, and not make it too sticky.
0:11:06 > 0:11:08Smells lovely.
0:11:08 > 0:11:10So, what do you think about the rice?
0:11:10 > 0:11:12We have to remember, this is basmati rice.
0:11:12 > 0:11:17Very fine rice. Very long grain. It could be really soggy.
0:11:17 > 0:11:19So, we haven't got much to do now.
0:11:19 > 0:11:22We are waiting for the chicken to cook,
0:11:22 > 0:11:23and then we're going to serve it.
0:11:23 > 0:11:26- We're done.- Plate up.
0:11:26 > 0:11:29How much have you got left to do?
0:11:29 > 0:11:32Well, Sue's just making the pizzas into rounds now,
0:11:32 > 0:11:35so then we'll stick the toppings on.
0:11:35 > 0:11:37Hold on. I've not seen this before!
0:11:37 > 0:11:38The first pizza base is going in.
0:11:38 > 0:11:41- What's happening?- Because we don't have a really proper pizza oven,
0:11:41 > 0:11:43we're trying to get the same effect
0:11:43 > 0:11:45by putting it in a really hot frying pan.
0:11:45 > 0:11:48As you can see here, the air bubbles inside are expanding,
0:11:48 > 0:11:52and that happens before the proteins in the dough will set.
0:11:52 > 0:11:53You lost me at bubbles and protein.
0:11:57 > 0:12:01Giorgio, I have to ask you, the pizza.
0:12:01 > 0:12:02It's not a pizza.
0:12:02 > 0:12:04It's like a flatbread
0:12:04 > 0:12:07- with some really beautiful... - It's a flatbread, not a pizza.
0:12:07 > 0:12:09..condiment on top.
0:12:09 > 0:12:11- Let's taste it first. - I agree.
0:12:13 > 0:12:15This caramelised onion isn't very caramelised.
0:12:15 > 0:12:18Guys, you've had an hour, you've got 15 minutes left.
0:12:18 > 0:12:20- Shall I get the plates now?- Yeah.
0:12:20 > 0:12:23I think we need to be getting the toppings on now.
0:12:26 > 0:12:28Pizza one going in the oven.
0:12:30 > 0:12:32Pizza three, ready to go.
0:12:32 > 0:12:36All the pizzas going in. One, two, three.
0:12:36 > 0:12:38That one looks beautiful!
0:12:38 > 0:12:41Pizza four going in the oven.
0:12:41 > 0:12:43They actually like each other, that's nice.
0:12:43 > 0:12:46- I know - it's always like that in the beginning.- It is, yeah.
0:12:46 > 0:12:49There is some love going on, maybe.
0:12:49 > 0:12:53There is some love. Obviously, it's pizza with love.
0:12:54 > 0:12:57- What do you think?- It's cool.- Yeah?
0:12:57 > 0:13:00I'm taking out the chillies, cos I don't want to make it too strong.
0:13:00 > 0:13:02I think the colour looks really, really nice.
0:13:02 > 0:13:03Five minutes to go.
0:13:03 > 0:13:06- Wow!- Yeah, those, they want to come out.
0:13:06 > 0:13:07Yes. Where's the thing?
0:13:09 > 0:13:11Shall I do the curry, then?
0:13:11 > 0:13:12Don't panic!
0:13:12 > 0:13:14Argh!
0:13:14 > 0:13:17- It's gorgeous. - It looks really nice.
0:13:17 > 0:13:19Absolutely smashed it.
0:13:19 > 0:13:22I mean, that's probably the best pizza I've ever seen.
0:13:22 > 0:13:25That's it, guys, time's up. Step away.
0:13:25 > 0:13:27Oh, my God!
0:13:27 > 0:13:29- I'm really happy.- Me, too.
0:13:29 > 0:13:31- NADIYA:- Time's up. Step away.
0:13:31 > 0:13:33- Stop! Don't put parsley on it. - Back away from your herbs.
0:13:33 > 0:13:36Nadiya's frightening!
0:13:41 > 0:13:44For their £10 simple supper, the Dawes have made four pizzas -
0:13:44 > 0:13:48courgette and feta, aubergine and olive,
0:13:48 > 0:13:50butternut squash and Stilton,
0:13:50 > 0:13:52and Brussels sprouts with chorizo.
0:13:52 > 0:13:54I think it looks amazing.
0:13:54 > 0:13:56Absolutely so inviting.
0:13:57 > 0:14:02There we are. When you talk about pizza in Italy, it's the toppings,
0:14:02 > 0:14:04and then there is the dough underneath.
0:14:04 > 0:14:08The Italians have got so much respect for that base of the pizza.
0:14:08 > 0:14:12In this case, you know, you can see there is no air trapped
0:14:12 > 0:14:14- into the crust, at all.- Yeah.
0:14:14 > 0:14:17So it's like a completely flat bread.
0:14:18 > 0:14:20You'd be crucified in Naples
0:14:20 > 0:14:24for saying you're putting Brussels sprouts on top of a pizza.
0:14:24 > 0:14:26But I want to taste this so badly now.
0:14:26 > 0:14:28Mm...
0:14:33 > 0:14:35Converted.
0:14:35 > 0:14:37THEY LAUGH
0:14:37 > 0:14:39I am pleasantly surprised.
0:14:39 > 0:14:42And if I would choose one of those, I would choose to eat that one.
0:14:42 > 0:14:45- So, thank you. Thank you for that. - No, not me.
0:14:45 > 0:14:47- I have a problem.- Yeah?
0:14:47 > 0:14:49Brussels sprouts should not be on pizzas.
0:14:49 > 0:14:52- Why not?- Because it doesn't work.
0:14:52 > 0:14:54It works pretty well for me.
0:14:54 > 0:14:56But it doesn't work for me.
0:14:56 > 0:15:00- Sure.- But, in saying all that, you took a risk, you did it,
0:15:00 > 0:15:02you produced something that looked amazing.
0:15:02 > 0:15:04- Well done, you.- Thanks.- Thank you.
0:15:06 > 0:15:10With their £10 budget, the Karims have made a chicken curry
0:15:10 > 0:15:14served with basmati rice and a cucumber raita.
0:15:14 > 0:15:16It looks lovely. It looks appetising,
0:15:16 > 0:15:18but I'm going to say one thing to you.
0:15:18 > 0:15:21It's not a very balanced meal.
0:15:21 > 0:15:24Because there's no vegetables around the plates.
0:15:24 > 0:15:25£10, it was a £10 challenge.
0:15:25 > 0:15:28- This is a perfect dish that was cooked for £10.- Absolutely.
0:15:28 > 0:15:32- What about a salad? - We do have like a salad sometimes.
0:15:32 > 0:15:35But, in saying that, it looks amazing.
0:15:35 > 0:15:37Does it taste just as good, though?
0:15:40 > 0:15:43One thing I was worried about is overcooked chicken breast.
0:15:43 > 0:15:46But this chicken is beautifully cooked.
0:15:46 > 0:15:49It's got texture, it's not too soft.
0:15:49 > 0:15:50It's not too hard. You've got it.
0:15:50 > 0:15:52SHE LAUGHS
0:15:52 > 0:15:54The chilli, for me, is just right.
0:15:54 > 0:15:58- Absolutely.- The flavour is coming through on everything.
0:15:58 > 0:16:03- I'm tasting all those lovely spices that I saw you give.- Thank God.
0:16:03 > 0:16:07Congratulations. The rice is so beautifully fluffy,
0:16:07 > 0:16:09kept them straight, you haven't broken them.
0:16:09 > 0:16:11So that's such an important thing, you know?
0:16:11 > 0:16:14You did all the right things in terms of cooking.
0:16:14 > 0:16:19But we noticed you've played it very, very safe.
0:16:19 > 0:16:24I would like to see a little bit more excitement, all right?
0:16:24 > 0:16:25Thank you.
0:16:29 > 0:16:32It's just the first challenge, guys, come on.
0:16:32 > 0:16:33It's the beginning.
0:16:37 > 0:16:39For their next challenge, both families will cook
0:16:39 > 0:16:43their favourite dishes for Rosemary and Giorgio in their own homes.
0:16:54 > 0:16:57First up is Rizwana's house in Hayes, West London.
0:16:57 > 0:17:00She lives with her husband, two children and mother-in-law,
0:17:00 > 0:17:01who is Zakila's mum.
0:17:03 > 0:17:05Really excited to see Nadiya Hussain in my house!
0:17:05 > 0:17:08We're just hoping everything goes well again.
0:17:08 > 0:17:10And, touch wood, it will.
0:17:11 > 0:17:13Cooking today, Family Favourites,
0:17:13 > 0:17:19and only 90 minutes to create two courses, a main and a dessert.
0:17:19 > 0:17:22Even though this is not my kitchen, I'm in charge of the whole cooking.
0:17:22 > 0:17:24Just get it right, that's all, it will be fine.
0:17:24 > 0:17:26It will be fine if you get it right.
0:17:26 > 0:17:29- Don't boss us around.- No, I won't.
0:17:33 > 0:17:38- Hello.- Hi, Nadiya! - How have you been?- Good.
0:17:39 > 0:17:42- Just come inside, it's cold. - I know!
0:17:42 > 0:17:45- Nadiya, our mum's dying to see you. - Is she?
0:17:47 > 0:17:49LAUGHTER AND GREETINGS
0:17:49 > 0:17:50How are you?
0:17:50 > 0:17:51I'm fine.
0:17:53 > 0:17:56I love her, I'm going to take her home with me when I go.
0:17:56 > 0:17:58So, you guys, you've all been taught by Mum?
0:17:58 > 0:18:00Yes. We've all been taught.
0:18:00 > 0:18:01I think she is the best cook in the world.
0:18:01 > 0:18:03Really?
0:18:03 > 0:18:04Cooks like this.
0:18:04 > 0:18:06- You cook quickly?- Yeah.
0:18:06 > 0:18:08Are these guys as fast as you?
0:18:08 > 0:18:10THEY LAUGH
0:18:10 > 0:18:11Go on....
0:18:13 > 0:18:14That means no!
0:18:17 > 0:18:20As you know, the judges would like you to cook your Family Favourites,
0:18:20 > 0:18:22main and a dessert.
0:18:22 > 0:18:25You have one hour and 30 minutes. Off you go.
0:18:27 > 0:18:29Now I need to chop the onions.
0:18:29 > 0:18:30- Come on, Sumiya.- I know!
0:18:30 > 0:18:34- Right. That's done.- You know when you do the onions, right?
0:18:34 > 0:18:35The stalk bit, you take that off.
0:18:35 > 0:18:37- I did.- No, you didn't, what's that?
0:18:37 > 0:18:38Huh?
0:18:41 > 0:18:44For their main course the Karims are making Saag Gosht.
0:18:44 > 0:18:47A spinach and lamb curry served with chapatis.
0:18:49 > 0:18:51This is my spices that I make,
0:18:51 > 0:18:55which was the winning ingredient from the first challenge.
0:18:55 > 0:18:57And so I'm going to use it again for this challenge.
0:19:00 > 0:19:02Lamb and spinach curry.
0:19:02 > 0:19:04Do you know, I'm really looking forward to this.
0:19:04 > 0:19:08It's got to sing. And because they'll be used to doing this,
0:19:08 > 0:19:13a lot, so I want it to really showcase what they are.
0:19:13 > 0:19:15Do you think this is a bit of a risky strategy?
0:19:15 > 0:19:18Using the same spices again? Or do you think the judges will be expecting...?
0:19:18 > 0:19:20What it is, you are cooking with different meat.
0:19:20 > 0:19:23First, we cooked it with chicken, now I'm cooking it with lamb.
0:19:23 > 0:19:26So lamb gives its own flavour anyway.
0:19:26 > 0:19:29It's a home-cooked dish. Very simple one.
0:19:29 > 0:19:33So I expect to the lamb to be absolutely tender
0:19:33 > 0:19:35and melt-in-your-mouth,
0:19:35 > 0:19:38and not overpowered by the spices.
0:19:40 > 0:19:44The meat's in. Cover it up. Let this cook.
0:19:44 > 0:19:47Is that how you normally cook it, in a pressure cooker?
0:19:47 > 0:19:49Yeah. I love cooking lamb in a pressure cooker,
0:19:49 > 0:19:51cos it's so tender and it comes off the bone, you know?
0:19:51 > 0:19:53Everything's just perfect with it.
0:19:55 > 0:19:57Yes, I'm doing the dough, Sumiya.
0:19:57 > 0:19:59We make chapatis from scratch.
0:19:59 > 0:20:02Make the dough. Place it in the fridge for a few hours.
0:20:02 > 0:20:05If you make chapatis straight from the fresh dough,
0:20:05 > 0:20:07- they don't come out as nice.- OK.
0:20:08 > 0:20:10While the chapati dough rests,
0:20:10 > 0:20:14Rizwana and Sumiya prepare the spinach for the curry.
0:20:14 > 0:20:16This is a two-woman job.
0:20:16 > 0:20:18Mate, I can't cut like that.
0:20:18 > 0:20:20Sumiya, come on, you can.
0:20:20 > 0:20:24You know, whenever I'm cutting the spinach, my mother-in-law,
0:20:24 > 0:20:27she's quite particular about how much I'm wasting.
0:20:27 > 0:20:28Which is very good, I think.
0:20:28 > 0:20:30I think she threw away too much.
0:20:30 > 0:20:34- Yeah, she has!- Sumiya, how dare you! - Come on. Get on it!
0:20:36 > 0:20:39Guys, you've had 30 minutes, you've got an hour left.
0:20:39 > 0:20:41Zakila... We are done with the spinach.
0:20:41 > 0:20:43Let's have a look.
0:20:43 > 0:20:44OK, it's cool. Thank you.
0:20:44 > 0:20:47I'll put my spinach in and let it cook together
0:20:47 > 0:20:48- for a few minutes now.- Yeah.
0:20:48 > 0:20:52And then when you put spinach in, spinach gives its own flavour so...
0:20:52 > 0:20:54Zakila, make sure the meat goes in the pot, please.
0:20:54 > 0:20:56Talk less, and put the meat in.
0:20:56 > 0:20:59- What is she talking about? - Does she not know you're the boss?
0:20:59 > 0:21:01Exactly! Who are you talking to?
0:21:01 > 0:21:04- We are a team.- Rizwana, I think there might be a boss,
0:21:04 > 0:21:07and I don't think it's you, maybe.
0:21:07 > 0:21:08ZAKILA LAUGHS
0:21:11 > 0:21:14For their dessert, Zakila is making a sponge cake
0:21:14 > 0:21:16topped with almonds and currants.
0:21:17 > 0:21:20The almond cake needs a bit of flavour.
0:21:20 > 0:21:22Maybe a bit of lemon? Or orange?
0:21:22 > 0:21:26It's got to be not too dense, but not too fluffy.
0:21:26 > 0:21:27Not too crumbly, either.
0:21:29 > 0:21:31Is this a cake that you've made often?
0:21:31 > 0:21:33I make it all the time, this cake.
0:21:33 > 0:21:35I like to sit down and have tea and coffee,
0:21:35 > 0:21:37after we've had a dinner.
0:21:37 > 0:21:39And just gossip.
0:21:39 > 0:21:42Tea, coffee, cake, gossip.
0:21:42 > 0:21:44My favourite combination.
0:21:44 > 0:21:49Cake is not a very ambitious dish, as you could say, but obviously,
0:21:49 > 0:21:50it's what they cook in their house.
0:21:50 > 0:21:53I'm very happy to taste it and give it a chance.
0:21:53 > 0:21:54Maybe I'll be surprised.
0:21:56 > 0:22:00- Have you looked at it? - No, no, I don't need to look at it.
0:22:00 > 0:22:02I don't have a timer on my cake.
0:22:02 > 0:22:04- Do you not?- I just have a smell.
0:22:04 > 0:22:05I'll go, "Oh, it's done."
0:22:05 > 0:22:07I'll go and get it, and it's perfect.
0:22:07 > 0:22:10- You know when it's done! - Yes!- What am I talking about?
0:22:10 > 0:22:12I mean, what do I know?!
0:22:12 > 0:22:14THEY LAUGH
0:22:16 > 0:22:20Before moving to London, Rizwana lived in Pakistan.
0:22:20 > 0:22:23Rizwana, you've been here for ten years?
0:22:23 > 0:22:25That must have been a massive shock for you
0:22:25 > 0:22:28when you come from Pakistan, like, in terms of, like, cooking?
0:22:28 > 0:22:30A totally different experience.
0:22:30 > 0:22:32This is our village, by the way.
0:22:32 > 0:22:36In Pakistan you go to the butchers, and you see live chickens.
0:22:36 > 0:22:38You pick your own, "I want that active one."
0:22:38 > 0:22:39Here, it's totally different.
0:22:39 > 0:22:42You go into the butchers, and you don't even get to see the animal.
0:22:42 > 0:22:44It's just ready-made.
0:22:44 > 0:22:46- You must miss that?- I do.
0:22:46 > 0:22:48- But this is my second home now. - Yeah.
0:22:48 > 0:22:50This is by far the best picture.
0:22:50 > 0:22:53Look at everybody just sat on the floor, eating.
0:22:53 > 0:22:55It brings back memories for me.
0:22:55 > 0:22:58This is how we used to eat, freestyle, on the floor.
0:22:58 > 0:23:01I miss all this, because it was just...
0:23:01 > 0:23:03It was just no worries.
0:23:03 > 0:23:04- Don't know about the fringe, though. - Oh, God!
0:23:04 > 0:23:06THEY LAUGH
0:23:11 > 0:23:14Guys, it won't be long before the judges arrive. Not long now.
0:23:17 > 0:23:19Nice smell.
0:23:20 > 0:23:22Moment of truth. You can turn it out now.
0:23:24 > 0:23:27Nice! Yay!
0:23:28 > 0:23:30- Shall we make the chapatis now? - Right.
0:23:33 > 0:23:35Surely we'll make nice chapatis.
0:23:35 > 0:23:38So you go round and round like that.
0:23:38 > 0:23:40Whoever we are making these chapatis for,
0:23:40 > 0:23:42if that person is really, really hungry,
0:23:42 > 0:23:44the chapati, it just puffs up, and we say,
0:23:44 > 0:23:46"Oh, my God, that person is really hungry."
0:23:46 > 0:23:50- I reckon they're going to puff up. - I hope so.
0:23:50 > 0:23:52- I'm hungry.- I really hope... - Shame it's not for me.
0:23:52 > 0:23:55- Is it puffing up? - This one's puffing up.
0:23:55 > 0:23:59- Someone's hungry. - Someone is very, very hungry.
0:23:59 > 0:24:01THEY LAUGH
0:24:01 > 0:24:03Guys, everything has to be on the table,
0:24:03 > 0:24:05including knives and forks.
0:24:05 > 0:24:06You do that, Sumiya, then.
0:24:09 > 0:24:10Cake's here.
0:24:10 > 0:24:12- What do you think of the cake? - Lovely.
0:24:14 > 0:24:16I think it's fine. What do you think?
0:24:17 > 0:24:19- Perfect.- Is it?
0:24:21 > 0:24:24- Two minutes. - We need to get these out!
0:24:24 > 0:24:26- Are we all done?- Go! Hurry up!
0:24:29 > 0:24:30Time's up, guys. You did it!
0:24:30 > 0:24:33Yes, we did it. Hooray!
0:24:33 > 0:24:36- Now, the difficult bit. - The tasting, the judging.
0:24:36 > 0:24:39- I know.- No, I'm talking about when your mum has to taste it.
0:24:39 > 0:24:40SHE LAUGHS
0:24:48 > 0:24:51The Karims' first family favourite is Saag Gosht,
0:24:51 > 0:24:56a spinach and lamb curry served with Rizwana's chapatis.
0:24:56 > 0:24:59It looks as if you've played it quite safe, but it looks simple.
0:24:59 > 0:25:01Nothing wrong with simple.
0:25:01 > 0:25:04- No.- I can't wait to taste it.
0:25:11 > 0:25:12Wow!
0:25:14 > 0:25:18That is...delicious.
0:25:18 > 0:25:19- RIZWANA:- God!
0:25:21 > 0:25:22You've got the balance right.
0:25:22 > 0:25:25You've got the spicing right.
0:25:25 > 0:25:27You've got it absolutely spot-on.
0:25:27 > 0:25:28Thank you.
0:25:29 > 0:25:31Who made the chapati?
0:25:31 > 0:25:33Me and Zakila.
0:25:33 > 0:25:37- Compliments. To both of you. - Thank you.
0:25:37 > 0:25:40It's soft, you let the gluten rest.
0:25:40 > 0:25:44Yes, we did, for an hour. In the fridge. Yes.
0:25:44 > 0:25:45Very, very good.
0:25:49 > 0:25:52Now for Zakila's sponge cake, with an almond and currant topping.
0:25:57 > 0:26:00Who was responsible for this cake?
0:26:00 > 0:26:01Me.
0:26:03 > 0:26:05It looks better than it tastes.
0:26:05 > 0:26:07You'd better have something with it.
0:26:07 > 0:26:10You have it with coffee or tea. That's what we have it with.
0:26:10 > 0:26:12So it's like a little coffee and tea...
0:26:12 > 0:26:14Not as a pure dessert?
0:26:14 > 0:26:17- No.- When we are talking about dessert for after a meal,
0:26:17 > 0:26:20our expectation would have been more,
0:26:20 > 0:26:24you know, to push the boundary a little bit.
0:26:24 > 0:26:26Overall, we know you can cook.
0:26:26 > 0:26:29And the key now is to push yourselves,
0:26:29 > 0:26:32and really show us what you can deliver.
0:26:32 > 0:26:34Don't play so safe.
0:26:35 > 0:26:37- Thank you.- Thank you. - Thank you so much.
0:26:39 > 0:26:41How do you feel about your comments?
0:26:41 > 0:26:45I think what we need to take on board now, Rosemary said twice,
0:26:45 > 0:26:47- that we played it safe.- Yeah.
0:26:47 > 0:26:52- So we do need to take that on board. - But challenge three is a tough one.
0:26:52 > 0:26:53Mum's back.
0:26:53 > 0:26:55Yeah!
0:26:55 > 0:27:00You guys look more terrified of your mum than the judges.
0:27:00 > 0:27:01See what she thinks.
0:27:01 > 0:27:03It's nice.
0:27:03 > 0:27:04Oh, my God.
0:27:04 > 0:27:06What a relief.
0:27:06 > 0:27:11You seem more relieved by your mum's, "It's nice,"
0:27:11 > 0:27:12than the judges.
0:27:12 > 0:27:15Cannot wait to see you guys at the next challenge.
0:27:15 > 0:27:17Very excited.
0:27:26 > 0:27:29Next, the judges will visit the Dawes in Hampshire.
0:27:29 > 0:27:33The challenge is taking place at mum Sue's house.
0:27:35 > 0:27:37I think we are pretty prepared.
0:27:37 > 0:27:39Have we got all the shopping? Is your mum getting the shopping?
0:27:39 > 0:27:41My mum's getting the shopping now.
0:27:41 > 0:27:43She keeps adding extra bits onto the shopping.
0:27:43 > 0:27:45- Yay!- It's Zoe Ball! Oh, no, it's not.
0:27:47 > 0:27:48I think I've got everything.
0:27:48 > 0:27:50It's much more relaxing doing it in your own home.
0:27:50 > 0:27:53It's like having mates round for dinner, which we do all the time.
0:27:53 > 0:27:56There's always random people coming around here for dinner, so...
0:27:56 > 0:27:58Not normally Zoe Ball.
0:27:59 > 0:28:00SHE KNOCKS ON DOOR
0:28:00 > 0:28:04- Hello!- Hi!- It's lovely to see those faces.
0:28:04 > 0:28:06Hell, my darling. How are you, Sue?
0:28:06 > 0:28:07Shut the door, keep it warm.
0:28:07 > 0:28:09Would you like a cup of tea?
0:28:09 > 0:28:10You know what? I'd love a cup of tea.
0:28:12 > 0:28:13This is a gorgeous house!
0:28:13 > 0:28:15Look at these photographs.
0:28:15 > 0:28:19That's my grandmother and grandad when they got married in 1936.
0:28:19 > 0:28:23And that's my mum and dad, who got married in 1954.
0:28:23 > 0:28:24And then over here...
0:28:24 > 0:28:28Yeah, that's me and my husband, when we got married in 1985.
0:28:28 > 0:28:31Fantastic. I love it, '30s, '50s, and '80s wedding.
0:28:31 > 0:28:32Right, let's get that cup of tea, come on.
0:28:34 > 0:28:37Ah! Cup of tea! Sam, you are an angel.
0:28:37 > 0:28:39I'm loving this. Look, the pads.
0:28:39 > 0:28:41- You seem to be all ready? - Yes, we're ready.
0:28:41 > 0:28:45As you know, the judges have asked you for a family favourite,
0:28:45 > 0:28:47main course and a dessert.
0:28:47 > 0:28:49You have 90 minutes.
0:28:49 > 0:28:51- Are you ready?- Yes.
0:28:51 > 0:28:52- Good luck to the Dawes, off you go. - Thank you.
0:28:52 > 0:28:54Peel potatoes.
0:29:01 > 0:29:04Is there a specific way to peel these to make the chips neater?
0:29:04 > 0:29:06- I don't know.- No. - SHE LAUGHS
0:29:06 > 0:29:09Sam and Ellie are in charge of the main course...
0:29:17 > 0:29:19- You're in the way!- Argh!
0:29:19 > 0:29:20This is a very classic dish.
0:29:20 > 0:29:23The cooking of the salmon is very important.
0:29:23 > 0:29:24Not too overcook it.
0:29:24 > 0:29:27I'm expecting to have something that flakes
0:29:27 > 0:29:29under the push of the fork.
0:29:30 > 0:29:33You can't serve Rosemary Schrager salmon fillets with bones in, can you?
0:29:33 > 0:29:36- You cannot.- She expects them to be perfectly coiffured.
0:29:36 > 0:29:39Exactly. Rosemary has very high standards.
0:29:39 > 0:29:43If they keep the skin on, I want the skin to be crispy.
0:29:43 > 0:29:45Otherwise, don't bother.
0:29:45 > 0:29:46And great chips.
0:29:48 > 0:29:49Sammy, chips are on.
0:29:49 > 0:29:52- Talk me through it. - I'm boiling these potatoes,
0:29:52 > 0:29:54and if you add vinegar to the water,
0:29:54 > 0:29:56that strengthens the pectin molecules
0:29:56 > 0:29:58that hold together the cells in the potato,
0:29:58 > 0:30:01and that means they will soften, but they won't disintegrate,
0:30:01 > 0:30:03they will keep their structure.
0:30:03 > 0:30:05- Science is sexy. Love it. - Very much so.
0:30:05 > 0:30:07LAUGHTER Thanks, Sam.
0:30:07 > 0:30:10For dessert, Sue's creating is creating a twist
0:30:10 > 0:30:13on a classic tarte Tatin, using plums and marzipan
0:30:13 > 0:30:15served with a creme anglaise.
0:30:15 > 0:30:18I'm really excited about the plum and marzipan tarte Tatin,
0:30:18 > 0:30:20because if it works, it will be amazing.
0:30:20 > 0:30:22But if it doesn't work, I think it will be a disaster,
0:30:22 > 0:30:24so we will have to see what happens.
0:30:25 > 0:30:27Sue, this is your tarte Tatin.
0:30:27 > 0:30:28You haven't made it already, have you?
0:30:28 > 0:30:31- I've cut the plums. - Oh, all right, OK, cool.
0:30:31 > 0:30:33I've put star anise underneath.
0:30:33 > 0:30:36- Then I'll put that in the freezer. - Why do you put it in the freezer?
0:30:36 > 0:30:39So when the plums go in the oven, they're really, really cold,
0:30:39 > 0:30:41- and the pastry gets a chance to rise before the juice arrives.- OK.
0:30:41 > 0:30:45Top tarte Tatin tips from Sue. I like it.
0:30:46 > 0:30:50With her plums chilling, Sue makes her rough puff pastry.
0:30:50 > 0:30:52Do this really quickly.
0:30:52 > 0:30:54Do you do your own pastry quite a lot?
0:30:54 > 0:30:56It's just nice, isn't it? It's nice to...
0:30:56 > 0:30:58- Do it from scratch.- Yes.
0:30:59 > 0:31:01Next, she blends icing sugar and almonds with egg white
0:31:01 > 0:31:03for the marzipan.
0:31:03 > 0:31:05You are really pushing the boat out.
0:31:05 > 0:31:07You are making your own pastry and your own marzipan.
0:31:07 > 0:31:09- Yes.- And it's wonderful, I like it.
0:31:09 > 0:31:11There's a lot of time now. We'll see how that goes
0:31:11 > 0:31:14a little bit later on when everyone is like this - fraught!
0:31:16 > 0:31:18- How much time have we got? - 45 minutes to go.
0:31:18 > 0:31:20No bother.
0:31:22 > 0:31:26In pursuit of the perfect chip, Sam cooks the potatoes three times -
0:31:26 > 0:31:29first parboiled, now twice-fried.
0:31:31 > 0:31:34I'll just ask about the chopsticks - what's their role?
0:31:34 > 0:31:38These are just good for manipulating things at a distance.
0:31:38 > 0:31:40Chinese chefs use chopsticks a lot.
0:31:40 > 0:31:42When we went out for dinner in Hong Kong,
0:31:42 > 0:31:45Sam's dad's friends said that I use chopsticks better than Sam.
0:31:45 > 0:31:47- That's true.- Did that hurt?
0:31:47 > 0:31:51I'm actually a little bit of a rubbish chopstick user.
0:31:51 > 0:31:53- Bad Chinese person. - HE LAUGHS
0:31:55 > 0:32:00On pudding, Sue tops the plums with a layer of marzipan and pastry.
0:32:00 > 0:32:03- It's going in.- It's going in. - It's going in the oven.
0:32:03 > 0:32:04OMG!
0:32:07 > 0:32:10- Happy?- Done.- Yeah, well done.
0:32:10 > 0:32:12- How much time have I got? - 12 minutes.
0:32:12 > 0:32:15I've lost track of what I should be doing.
0:32:15 > 0:32:16Chop tarragon...
0:32:16 > 0:32:19Oh, crap, I've got to make hollandaise.
0:32:22 > 0:32:25For her hollandaise, Ellie needs to melt the butter.
0:32:25 > 0:32:30- Witchcraft!- Then gradually add it to the beaten eggs to emulsify.
0:32:32 > 0:32:35Ellie, you've never split a hollandaise?
0:32:37 > 0:32:38This could be the first one!
0:32:46 > 0:32:49She's done it. Yes! She's kept her record.
0:32:49 > 0:32:51It's the perfect hollandaise sauce.
0:32:51 > 0:32:54You've never seen anything like it in your life!
0:32:54 > 0:32:55SHE LAUGHS
0:32:57 > 0:32:58How are the chips, there, Sam?
0:32:58 > 0:33:00- Looking... - They're looking all right.
0:33:00 > 0:33:02They're looking quite brown.
0:33:02 > 0:33:05OK, I'm going to take those out now.
0:33:05 > 0:33:07They look yummy!
0:33:07 > 0:33:09Don't want to panic you, but you've got about six minutes.
0:33:09 > 0:33:12Don't forget, everything's got to be cooked and served up,
0:33:12 > 0:33:13ready for the judges.
0:33:15 > 0:33:17I need to get my tart out of the oven.
0:33:17 > 0:33:20- How is it, Mum? - Yeah, it's looking good. Yeah.
0:33:20 > 0:33:22You have to squash the salmon,
0:33:22 > 0:33:26then the skin stays flat and the salmon keeps its nice shape.
0:33:26 > 0:33:27Lovely.
0:33:27 > 0:33:29It's quite tense now, isn't it?
0:33:29 > 0:33:31- It is.- I know. Not much time left at all.
0:33:31 > 0:33:33- Oh, no.- Oh, no...
0:33:36 > 0:33:38The skin's stuck to the pan.
0:33:38 > 0:33:41The skin is quite important because it's tasty, crispy.
0:33:41 > 0:33:43Right, OK.
0:33:44 > 0:33:47Judges are on their way.
0:33:49 > 0:33:50I'm going to serve it.
0:34:01 > 0:34:03A minute-and-a-half to go.
0:34:05 > 0:34:08- Chips are going on. - And there they are.
0:34:08 > 0:34:09Twice-fried.
0:34:09 > 0:34:11One minute to go.
0:34:18 > 0:34:19Yeah!
0:34:22 > 0:34:23Time up!
0:34:30 > 0:34:33For the Dawes' Family Favourites main course,
0:34:33 > 0:34:36they've made pan-fried wild salmon with tarragon hollandaise,
0:34:36 > 0:34:41asparagus and samphire and twice-fried chips.
0:34:41 > 0:34:42That is a good selection of colour.
0:34:42 > 0:34:45It is unfortunate that the salmon
0:34:45 > 0:34:47lost a little bit of the skin in the cooking.
0:35:00 > 0:35:03I would say the salmon is a little bit overcooked.
0:35:03 > 0:35:06It's a wild Atlantic salmon so it's more meaty.
0:35:06 > 0:35:08So it's not the usual salmon that you use all the time?
0:35:08 > 0:35:11I think we would have normally had a farmed salmon.
0:35:11 > 0:35:15I think it needed a bit more fat on it, I think it was a bit lean, so it cooked a bit fast.
0:35:15 > 0:35:19- The challenge is about something that you cook all the time.- Yeah.
0:35:19 > 0:35:21Don't go for a new ingredient.
0:35:21 > 0:35:23Stick with the one that you know.
0:35:23 > 0:35:25- This one was on offer. - THEY LAUGH
0:35:25 > 0:35:27- Special offer. - That's a good reason to buy it.
0:35:27 > 0:35:29Now, the sauce is delicious because, technically,
0:35:29 > 0:35:31it is quite a difficult thing to do
0:35:31 > 0:35:34cos you can so easily separate it.
0:35:34 > 0:35:36It works, and it works well.
0:35:36 > 0:35:38Can we just take a few chips?
0:35:43 > 0:35:45They're delicious.
0:35:45 > 0:35:48- They're delicious. - Oh, sorry!
0:35:48 > 0:35:51- Beautiful colour. - They're a gorgeous colour.
0:35:51 > 0:35:53That's a great bowl of chips.
0:35:53 > 0:35:55Well done.
0:35:57 > 0:36:00For dessert, Sue's plum tarte Tatin.
0:36:00 > 0:36:02Right.
0:36:03 > 0:36:07The colour of the plums makes it really nice.
0:36:07 > 0:36:09I'm just really worried about this pastry.
0:36:09 > 0:36:11Maybe a little bit uncooked.
0:36:11 > 0:36:13But, you know, I think we should taste it first.
0:36:13 > 0:36:15I think we should taste it as well.
0:36:23 > 0:36:25You know, tarte Tatin is such a straightforward thing.
0:36:25 > 0:36:29Hundreds of years made with pears, and you are really changing the fruits.
0:36:29 > 0:36:31Quite difficult with plums because they are so juicy.
0:36:31 > 0:36:33Absolutely. The French are not bad cooks.
0:36:33 > 0:36:36- Yeah.- If they have been doing it for hundreds of years with the pears
0:36:36 > 0:36:37and the apples, there must be a reason.
0:36:37 > 0:36:41- That's right.- In this case, I am disappointed because
0:36:41 > 0:36:45I love tarte Tatin and I was expecting something really nice.
0:36:45 > 0:36:50- OK.- The thing about the marzipan is all it's done is really melted
0:36:50 > 0:36:53during the cooking.
0:36:53 > 0:36:57It has got into the pastry. The pastry is undercooked.
0:36:57 > 0:36:59I have no idea where it stops and where it begins.
0:37:00 > 0:37:02A shame.
0:37:02 > 0:37:04- Thank you.- Thank you.
0:37:06 > 0:37:09- Oh, Ellie, give Mum a hug. - That was harsh.- I'll survive.
0:37:09 > 0:37:11That was quite tough.
0:37:11 > 0:37:13Yeah, quite harsh, really.
0:37:13 > 0:37:16And I think the stuff we fell down on was, like, silly mistakes,
0:37:16 > 0:37:19like buying the wrong salmon, putting a bit too much marzipan on.
0:37:19 > 0:37:22- Yeah, marzipan in the tart, yeah. - Ready for challenge three?
0:37:22 > 0:37:25Let's do jazz hands all the way through the next stretch.
0:37:25 > 0:37:26You can't fail with jazz hands.
0:37:26 > 0:37:28- Jazz hands! - THEY LAUGH
0:37:38 > 0:37:42- Have we got everything? - Yeah. We've got chopsticks.
0:37:45 > 0:37:47- NADIYA:- Today, both families will face
0:37:47 > 0:37:50their third and final challenge.
0:37:50 > 0:37:52After this, the judges must decide
0:37:52 > 0:37:57who to send home and who to put through to the semifinals.
0:37:59 > 0:38:01We hope they like what we're going to cook today,
0:38:01 > 0:38:02cos it's magnificent.
0:38:02 > 0:38:05I don't think the judges can not like it, can they?
0:38:05 > 0:38:07No, how can anybody not like it? It is just so tasty.
0:38:08 > 0:38:12You know, the Dawes like to take risks,
0:38:12 > 0:38:15but they have let themselves down, especially with that tarte Tatin.
0:38:15 > 0:38:19With every challenge, they have surprised me.
0:38:19 > 0:38:23Not positively all the time, but, you know,
0:38:23 > 0:38:24they look after their flavours.
0:38:24 > 0:38:28They've got every chance to get into the semifinal.
0:38:30 > 0:38:32No, put the red next to the green there.
0:38:32 > 0:38:33Don't mix the colours up.
0:38:33 > 0:38:35It goes like that.
0:38:35 > 0:38:37Rosemary's always said we were playing safe
0:38:37 > 0:38:40in our first and second challenge, so this time we thought, "That's it,
0:38:40 > 0:38:42"we're doing something completely different
0:38:42 > 0:38:43"that's not in our comfort zone."
0:38:43 > 0:38:46So today we are cooking Moroccan, and it's...
0:38:46 > 0:38:48There are so many potential risks.
0:38:48 > 0:38:53Up till now, the Karims, they've been cooking very safe.
0:38:53 > 0:38:55They have cooked what they know best,
0:38:55 > 0:38:58and I don't think they've pushed themselves yet.
0:38:58 > 0:39:00I think they have to raise their bar a little bit.
0:39:00 > 0:39:04They have to be a bit more ambitious.
0:39:08 > 0:39:10Hello, families! Welcome back.
0:39:10 > 0:39:12Yes, it's the final challenge.
0:39:12 > 0:39:17Our formidable judges have decreed that you will cook two dishes
0:39:17 > 0:39:21in two hours and 15 minutes that will set the world alight.
0:39:21 > 0:39:25Yes, it's the Impress The Neighbours challenge.
0:39:25 > 0:39:27Good luck. Let's get cooking.
0:39:29 > 0:39:30Where's the stock?
0:39:30 > 0:39:32I need some coriander now.
0:39:32 > 0:39:34- All of it?- Yes, all of it.
0:39:34 > 0:39:35SHE SIGHS
0:39:35 > 0:39:39Today, each family must create a starter and a main course.
0:39:41 > 0:39:45Challenge three is all about impressing your neighbours.
0:39:45 > 0:39:48It's all about really pulling out the stops
0:39:48 > 0:39:52and producing something really special.
0:39:52 > 0:39:55The main is called bastilla, which is like a Moroccan pie,
0:39:55 > 0:39:57and it's layers of different textures and meats
0:39:57 > 0:40:00and these flavours of saffron, cinnamon and almond.
0:40:00 > 0:40:04It's a dish that's really made on special occasions.
0:40:05 > 0:40:07The Karims are cooking a Moroccan feast.
0:40:07 > 0:40:11A lamb and lentil soup starter called harira.
0:40:11 > 0:40:13- How are you doing, guys? - I've finished that.
0:40:13 > 0:40:15I need to do the pepper now.
0:40:15 > 0:40:18- Pepper?- Pepper needs to go in the oven.- Yeah.
0:40:18 > 0:40:19Do that, then.
0:40:19 > 0:40:22And a Moroccan pie called bastilla -
0:40:22 > 0:40:27layers of chicken, egg and almonds served with roasted vegetables.
0:40:27 > 0:40:32Bastilla. I'm expecting some really strong flavours with that.
0:40:32 > 0:40:36But the cooking of the chicken is pivotal in this.
0:40:36 > 0:40:38If they cook it too much, inside the filo pastry,
0:40:38 > 0:40:40it could become really tough.
0:40:41 > 0:40:44Zakila, is this the kind of thing you would make
0:40:44 > 0:40:46to impress your neighbours?
0:40:46 > 0:40:50- If they're not impressed by this, what would they be impressed by? - You've pulled out all the stops.
0:40:50 > 0:40:53I just noticed glitter. Now, where on earth is this going?
0:40:53 > 0:40:55That is going to go on the finished product for the bastilla.
0:40:55 > 0:40:58If it comes out right, we're going to sprinkle some on top.
0:40:58 > 0:40:59I love glittery food.
0:40:59 > 0:41:01This is just made my day, by the way.
0:41:01 > 0:41:04- Fantastic. I am going to leave you to it.- Thank you.
0:41:04 > 0:41:10Right, I'm going to put the lid on this now and just let it cook.
0:41:11 > 0:41:14- Prawns look good. - Yeah, they're good.
0:41:14 > 0:41:16Preparing the prawns to go in the dumplings,
0:41:16 > 0:41:17so I'm just shelling them.
0:41:17 > 0:41:21I'm taking out the prawny poo pipe, because no-one wants that in their dumpling.
0:41:22 > 0:41:25For their starter, they are making Sheng Jian Bao -
0:41:25 > 0:41:28Chinese pork and prawn dumplings.
0:41:28 > 0:41:30I've got prawn hands.
0:41:31 > 0:41:32Keep away.
0:41:32 > 0:41:34Their main course is...
0:41:41 > 0:41:45We wanted to do, kind of, some big, impressive Chinese dishes
0:41:45 > 0:41:47that, perhaps, the judges might not have had before.
0:41:47 > 0:41:49So the pork belly is a family favourite.
0:41:49 > 0:41:51So we've been practising that one a lot.
0:41:52 > 0:41:53Pork belly.
0:41:53 > 0:41:56I'm hoping it's going to be nice and tender,
0:41:56 > 0:41:58I hope it's going to be juicy.
0:41:58 > 0:42:01As long as they've got lots of lovely soy in there,
0:42:01 > 0:42:02and maybe a bit of ginger.
0:42:02 > 0:42:04Again, trying to do something a little bit different.
0:42:04 > 0:42:06I'm quite looking forward to a bit of Chinese.
0:42:08 > 0:42:09All the ginger's going in, Sam.
0:42:09 > 0:42:12- Is that all going in the pork? - Is it too much?
0:42:12 > 0:42:15- It looks like quite a lot of... - It's good with lots of ginger.
0:42:16 > 0:42:18That's a lot of ginger. A lot of ginger.
0:42:18 > 0:42:21Yeah, Rosemary looked concerned by the amount of ginger that went in.
0:42:21 > 0:42:25I'm looking for the pork to brown a little.
0:42:25 > 0:42:26Just to seal it.
0:42:27 > 0:42:30And then I'm going to add the mushrooms and the liquid
0:42:30 > 0:42:32and the soy sauce and cassia bark
0:42:32 > 0:42:34and two star anise.
0:42:36 > 0:42:38And then it will braise for about an hour.
0:42:40 > 0:42:44Next, Sue makes a start on her smacked cucumber salad.
0:42:46 > 0:42:49I think they're always smacking cucumbers in China.
0:42:50 > 0:42:52This is what they do.
0:42:52 > 0:42:56What is the slapping cucumber? I've never had that.
0:42:56 > 0:42:57You take the cucumber,
0:42:57 > 0:42:59you actually hit the cucumber all along.
0:42:59 > 0:43:00And you just bash it?
0:43:00 > 0:43:02And that will just soften it up a little bit.
0:43:02 > 0:43:04So you don't bash it down, flattened?
0:43:04 > 0:43:06It is just soften it, just smack it up.
0:43:06 > 0:43:08And then, when you bite through,
0:43:08 > 0:43:10it's still really juicy in the middle,
0:43:10 > 0:43:12- but it's got all the spices going through it.- Delicious.
0:43:12 > 0:43:14Sue, I heard a right racket coming from back here.
0:43:14 > 0:43:17- I find you with a cucumber and a rolling pin.- Yes.
0:43:17 > 0:43:18What on earth's going on?
0:43:18 > 0:43:20You have to bash the cucumber, Zoe!
0:43:20 > 0:43:22Of course you do!
0:43:22 > 0:43:24- Is that sort of like a little side dish?- It's a salad, yes.
0:43:24 > 0:43:26The cucumber is the sort of light refreshment
0:43:26 > 0:43:28for when you're eating the pork.
0:43:28 > 0:43:30I can't wait to give it a go myself.
0:43:34 > 0:43:37- Just a pinch of saffron. - That's all you need.
0:43:37 > 0:43:41With the Karims' chicken filling for their bastilla underway,
0:43:41 > 0:43:44they get going with their lamb and lentil soup starter, harira.
0:43:46 > 0:43:47This is the first stage of the dish.
0:43:47 > 0:43:50This is very important. I'm sealing all the flavours together,
0:43:50 > 0:43:53binding them together before I put the pressure cooker on.
0:43:55 > 0:43:59This lentil and lamb soup packs in an awful lot of flavour.
0:43:59 > 0:44:01But it doesn't strike me like
0:44:01 > 0:44:03a great effort to impress your neighbour.
0:44:05 > 0:44:08I want my soup to be quite smooth, quite a nice, smooth texture.
0:44:08 > 0:44:10So I'm just peeling all the chickpeas,
0:44:10 > 0:44:12because I don't want any skin on them.
0:44:13 > 0:44:17And now, I will put the peeled, precious chickpeas...
0:44:17 > 0:44:19Goes in.
0:44:19 > 0:44:21OK, now it's good to go.
0:44:24 > 0:44:26Families, you've had one hour.
0:44:26 > 0:44:29You have an hour and 15 minutes left.
0:44:29 > 0:44:30Panic not.
0:44:31 > 0:44:33Everything is going according to plan.
0:44:33 > 0:44:37We've got two completely different meals here.
0:44:37 > 0:44:41We've got a Chinese one, and we've got our Moroccan one.
0:44:41 > 0:44:44- Both, in their own way, really interesting.- Yeah.
0:44:44 > 0:44:46And actually quite exciting.
0:44:46 > 0:44:50It really reflects British cooking at the moment.
0:44:50 > 0:44:53- You're right.- It has more influence from every country in the world.
0:44:53 > 0:44:54So this is a great treat for us.
0:44:54 > 0:44:57I am making the dough for the dumpling.
0:44:57 > 0:45:00- Is Sam making the dough?- Yeah.
0:45:00 > 0:45:02- Oh.- Are you making the dough?
0:45:02 > 0:45:04- Really impressive. - Scientist Sam at work.
0:45:04 > 0:45:05It's got yeast in.
0:45:05 > 0:45:07It's not, kind of, a big, puffy dough.
0:45:07 > 0:45:10It's just kind of a little bit airy, but not puffy like bread.
0:45:11 > 0:45:14Dumpling. That is one of my favourite things.
0:45:14 > 0:45:17I go crazy for them. I love dim sum.
0:45:17 > 0:45:18The most important thing
0:45:18 > 0:45:21is that they really make that dough really sing for us.
0:45:21 > 0:45:23Dough's resting.
0:45:23 > 0:45:24For the dumpling filling,
0:45:24 > 0:45:27Ellie combines chopped prawns with minced pork.
0:45:29 > 0:45:31- SUE:- That looks really good. - SHE LAUGHS
0:45:31 > 0:45:34Next, she checks on her chicken stock with added gelatine.
0:45:36 > 0:45:38Seeing if the stock has jellified.
0:45:38 > 0:45:40It's looking pretty solid.
0:45:40 > 0:45:41No bother.
0:45:43 > 0:45:45So now I am going to stir it in quite gently,
0:45:45 > 0:45:48because I would like it to be in, sort of, lumps of stock,
0:45:48 > 0:45:51because then they melt when they're in the bun
0:45:51 > 0:45:53and then you get a really juicy filling.
0:45:53 > 0:45:55So that's the plan.
0:45:55 > 0:45:57You know, I'm really looking forward to this.
0:45:57 > 0:46:00Can I ask you, whose influence was this?
0:46:00 > 0:46:03I lived in Hong Kong when I was little, before I was ten.
0:46:03 > 0:46:05So have you been to Hong Kong with him yet?
0:46:05 > 0:46:07Yeah, we had amazing food. It was so good.
0:46:07 > 0:46:10So are you... You're in charge, are you?
0:46:10 > 0:46:12I'm sort of in charge for this one, yes.
0:46:12 > 0:46:14OK. So how many times have you got them to do it?
0:46:14 > 0:46:16I went up to their flat for the weekend,
0:46:16 > 0:46:19- and we had a dumpling rolling workshop.- Oh, really?
0:46:19 > 0:46:20OK, that's brilliant, that's brilliant.
0:46:20 > 0:46:23See you later. Bye.
0:46:26 > 0:46:27Do you think they look the same size?
0:46:27 > 0:46:29Cos some of them are kind of small.
0:46:29 > 0:46:31Can you cut them the same size, then, please?
0:46:31 > 0:46:32Oh, it's long, man.
0:46:32 > 0:46:35Sumiya is preparing all the vegetables
0:46:35 > 0:46:36to serve with their main course.
0:46:36 > 0:46:39We wanted it to be more colourful.
0:46:39 > 0:46:41Obviously, impress your neighbours, right?
0:46:41 > 0:46:44We've got carrots, we've got butternut squash, we've got figs.
0:46:44 > 0:46:47Figs just give an amazing texture to it as well.
0:46:51 > 0:46:53With her veg on to roast,
0:46:53 > 0:46:56she gets to work crushing the almonds for their pie.
0:46:59 > 0:47:00Oh, my back.
0:47:00 > 0:47:02What's your back got to do with...? What, because of that?
0:47:02 > 0:47:04- Yeah.- Are you kidding me?
0:47:04 > 0:47:06What do you mean? Have you ever done this?
0:47:06 > 0:47:07SHE SIGHS
0:47:07 > 0:47:09You've got some lumpy bits in there.
0:47:09 > 0:47:11I can see them. Why do you think I'm taking them out?
0:47:11 > 0:47:12All right.
0:47:12 > 0:47:13SHE SIGHS
0:47:13 > 0:47:15Stress.
0:47:15 > 0:47:16She's quite bossy, isn't she?
0:47:16 > 0:47:19Zakila, in the kitchen. I wouldn't want to mess with her.
0:47:19 > 0:47:22- I would.- Thank you.- I would happily.
0:47:22 > 0:47:25- THEY LAUGH - You know, they say it... It's all on camera,
0:47:25 > 0:47:27they say this now, but when they're at home, they're like...
0:47:27 > 0:47:29- You should see them. - They fall into line.- Yes, exactly.
0:47:29 > 0:47:31No problem. They know who's boss.
0:47:31 > 0:47:33- Have you got any more stuff to grind, now?- No.
0:47:33 > 0:47:35Done. And you guys aren't even done yet.
0:47:35 > 0:47:37Sumiya, could you come over and help me?
0:47:37 > 0:47:38- Yeah.- You're not done.
0:47:42 > 0:47:45It's just going to require my best, best pleating.
0:47:46 > 0:47:49If you don't close the dumpling properly,
0:47:49 > 0:47:51what's going to happen is, as it's cooking,
0:47:51 > 0:47:54it's going to expand and it's going to explode.
0:47:54 > 0:47:57And you lose all the juices, and then it will be dry inside.
0:47:58 > 0:48:01Guys, it's suddenly gone super quiet in here.
0:48:01 > 0:48:03That is why I know you're dumpling making.
0:48:03 > 0:48:06- Yeah.- I have to say, this filling is really interesting.
0:48:06 > 0:48:09It's not something I have seen before, this jelly stock.
0:48:09 > 0:48:11So, that's going to... When you've cooked it,
0:48:11 > 0:48:12that stock's going to melt,
0:48:12 > 0:48:15- then you're going to have that liquid...- Yes.- ..inside.
0:48:15 > 0:48:17It will certainly be juicy.
0:48:17 > 0:48:18- Juicy.- Yeah.
0:48:18 > 0:48:20Well, you know what? I'll let you guys carry on.
0:48:20 > 0:48:22- It's quite important. - Do you want me to pop it in?
0:48:22 > 0:48:24Interfering with my dumpling!
0:48:27 > 0:48:28We just want meat.
0:48:28 > 0:48:30I'm going to put my eggs in now.
0:48:30 > 0:48:31Finally. About time.
0:48:34 > 0:48:37Zakila is making the scrambled egg layer of the pie,
0:48:37 > 0:48:41whisking beaten eggs into the chicken cooking juices.
0:48:43 > 0:48:45Wow. Wow.
0:48:45 > 0:48:46When I make the bastilla,
0:48:46 > 0:48:49it's like it makes another layer for the actual pie itself.
0:48:49 > 0:48:52- This is really different cooking, then.- Yes.
0:48:52 > 0:48:53That's done.
0:48:53 > 0:48:56Are you confident you're still on schedule?
0:48:56 > 0:48:59We are on the edge of time. We need to get this in the oven now.
0:48:59 > 0:49:01Oh, you'd better... OK, you'd better move on.
0:49:03 > 0:49:06Because this is the most important part of it, getting it all together.
0:49:06 > 0:49:08This is Moroccan food.
0:49:08 > 0:49:11Very important to get the filo pastry
0:49:11 > 0:49:15absolutely beautiful colour and crumbly on the outside.
0:49:15 > 0:49:18Really nice and layered and crispy.
0:49:18 > 0:49:21I wonder what it is going to come out like, but, you know,
0:49:21 > 0:49:22I'm quite interested to taste it.
0:49:22 > 0:49:24Are you happy with the pastry?
0:49:24 > 0:49:26I will be when I put the last layers and everything on.
0:49:26 > 0:49:29I hate this bit, cos you've got to really tuck it all in
0:49:29 > 0:49:30and make sure it's not leaking.
0:49:33 > 0:49:35OK. Right.
0:49:35 > 0:49:37Oh, my God, thank God.
0:49:37 > 0:49:40Families, you have 15 minutes left.
0:49:40 > 0:49:41Oh, my God.
0:49:41 > 0:49:44OK, I'm plating up now. I'm going to serve it up.
0:49:47 > 0:49:49- Do I put the tofu in now?- Yeah.
0:49:56 > 0:49:57I don't think that's good enough.
0:49:59 > 0:50:01Needs some more salt in that.
0:50:01 > 0:50:03- I'm going to put this back now. - Quickly.
0:50:05 > 0:50:07Pan frying these dumplings,
0:50:07 > 0:50:09and then I'm going to put some hot water in and put a lid on
0:50:09 > 0:50:11so that they steam.
0:50:15 > 0:50:17Really looking forward to a crispy bottom,
0:50:17 > 0:50:19because that is the trick of the dumpling,
0:50:19 > 0:50:22is actually to fry it in a pan, and if they get that right,
0:50:22 > 0:50:23it'll be lovely.
0:50:23 > 0:50:25Five minutes left, families.
0:50:27 > 0:50:30- I think that's fine now.- Yeah, good.
0:50:30 > 0:50:33- Rizwana, you need to put your soup in the bowls.- Yeah.
0:50:35 > 0:50:36Oh, look at them.
0:50:36 > 0:50:38There's a bit of colour in that liquid, which suggests
0:50:38 > 0:50:40some of them may have leaked a little bit.
0:50:40 > 0:50:42But that's OK.
0:50:43 > 0:50:45When we serve our mint tea, that's what we serve it in.
0:50:46 > 0:50:49Oh, no!
0:50:49 > 0:50:50It's OK, Sam. Take your time.
0:50:50 > 0:50:53OK, you've got one minute left.
0:50:53 > 0:50:56It's stuck a bit to the pan, which makes it difficult.
0:50:58 > 0:51:00I need to take it out. I haven't got time.
0:51:00 > 0:51:02Sumiya, get out of the way.
0:51:02 > 0:51:04This is just edible gold dust.
0:51:05 > 0:51:06It's looking amazing.
0:51:11 > 0:51:13Time's up. That's it.
0:51:13 > 0:51:14We're done.
0:51:14 > 0:51:17Stand away from your stations, time's up.
0:51:18 > 0:51:19Naughty Dawes!
0:51:19 > 0:51:21- LAUGHING:- Oh, dear.
0:51:23 > 0:51:27The Dawes family have created a Chinese-inspired dinner.
0:51:27 > 0:51:30Their starter is pork and prawn Sheng Jian Bao -
0:51:30 > 0:51:31potsticker dumplings.
0:51:33 > 0:51:35I think this looks incredibly inviting
0:51:35 > 0:51:38for a party for the neighbours.
0:51:38 > 0:51:43I cannot wait to have one of those buns explode in my mouth.
0:51:51 > 0:51:57I think there is a problem with the relation of the amount of stuffing
0:51:57 > 0:51:59and the amount of dough.
0:51:59 > 0:52:01So I'm a bit disappointed about this.
0:52:03 > 0:52:07You've got your crispy bottom, which is good, which I wanted.
0:52:07 > 0:52:12But, unfortunately, too big a gap all the way around it inside.
0:52:12 > 0:52:16So, basically, this is air, mostly air in these dumplings.
0:52:20 > 0:52:23For their main cause, the Dawes family are serving
0:52:23 > 0:52:28braised pork and shiitake mushrooms with rice, salt and pepper tofu
0:52:28 > 0:52:30and a smacked cucumber salad.
0:52:43 > 0:52:45THEY LAUGH NERVOUSLY
0:52:47 > 0:52:50He's smiling.
0:52:50 > 0:52:53That is a revelation.
0:52:53 > 0:52:57That is genuinely, absolutely delicious.
0:52:57 > 0:52:59Wow.
0:52:59 > 0:53:02That is one of the best pork I ever tasted.
0:53:09 > 0:53:11Smashing cucumbers seems to be a good thing.
0:53:11 > 0:53:12THEY LAUGH
0:53:19 > 0:53:22I was so surprised you put so much ginger in there.
0:53:23 > 0:53:26But it's absolutely perfectly balanced.
0:53:27 > 0:53:31That is absolutely a triumph.
0:53:31 > 0:53:32- Thank you.- Thanks.
0:53:34 > 0:53:36The Karims' family starter is harira,
0:53:36 > 0:53:39a traditional Moroccan lamb and lentil soup.
0:53:41 > 0:53:43Very hearty soup.
0:53:50 > 0:53:54It's unseasoned, which is a shame,
0:53:54 > 0:53:59because those flavours are really, really good.
0:53:59 > 0:54:00I disagree with Rosemary.
0:54:00 > 0:54:03I think the seasoning is perfect.
0:54:03 > 0:54:05But what is unbelievable -
0:54:05 > 0:54:12you have taken care of skinning all these little chickpeas one by one.
0:54:12 > 0:54:15Very good attention to detail.
0:54:15 > 0:54:17That's what makes it special.
0:54:17 > 0:54:19It is very special indeed.
0:54:22 > 0:54:25Their main course is bastilla,
0:54:25 > 0:54:28a Moroccan filo pie filled with layers of chicken,
0:54:28 > 0:54:30egg and crushed almonds,
0:54:30 > 0:54:34served with roasted vegetables and peppermint tea.
0:54:34 > 0:54:36I think it looks fantastic.
0:54:36 > 0:54:38I can't wait to give it a go.
0:54:43 > 0:54:45That's a little slice for me.
0:54:45 > 0:54:48Yeah, that's a little slice for you.
0:54:48 > 0:54:51Cannot tell you, the smell is exceptional.
0:54:59 > 0:55:02You took a huge risk on this dish.
0:55:02 > 0:55:03Massive.
0:55:06 > 0:55:08It is absolutely fabulous.
0:55:09 > 0:55:13It really works. It ticks the boxes.
0:55:13 > 0:55:16And that is absolutely yummy.
0:55:20 > 0:55:21I love these vegetables.
0:55:23 > 0:55:26The touch of the figs, very, very important as well.
0:55:26 > 0:55:28Because they add a little sweetness
0:55:28 > 0:55:32that brings the whole dish that touch up.
0:55:32 > 0:55:35Thank you very much indeed. Thank you. What a treat.
0:55:38 > 0:55:40With three challenges complete,
0:55:40 > 0:55:43the judges must decide which family
0:55:43 > 0:55:45will go through to the semifinals.
0:55:47 > 0:55:49It's been a very interesting day.
0:55:49 > 0:55:51We've got great courses, I mean, magnif...
0:55:51 > 0:55:53How would you say, magnifique?
0:55:53 > 0:55:55- Magnifici.- Magnifici.
0:55:57 > 0:55:59You know, Rosemary, I think I have made up my mind
0:55:59 > 0:56:02with the first two challenges, but today...
0:56:04 > 0:56:05..made me wonder.
0:56:06 > 0:56:09You know what? I think one family here
0:56:09 > 0:56:11took such a beating with the other two challenges...
0:56:11 > 0:56:15Yeah, there were big mistakes, technical big mistakes.
0:56:15 > 0:56:19But they've really upped the game today.
0:56:19 > 0:56:21So both have challenged themselves today,
0:56:21 > 0:56:25and actually have pulled it off in one way or another.
0:56:33 > 0:56:37Wonderful families, the judges have thought long and hard,
0:56:37 > 0:56:39and they have come to a decision.
0:56:42 > 0:56:44They've taken all three challenges into consideration,
0:56:44 > 0:56:47and it has been an extremely tough choice.
0:56:49 > 0:56:51But the time is now.
0:56:51 > 0:56:56I can reveal the family staying in the competition
0:56:56 > 0:57:00and going through to the semifinals are...
0:57:04 > 0:57:06..the Karims.
0:57:06 > 0:57:08Oh, my God!
0:57:12 > 0:57:15- Well done, guys.- Congratulations. - Congratulations.
0:57:15 > 0:57:17Thank you.
0:57:17 > 0:57:19You guys were so good.
0:57:19 > 0:57:21Thank you.
0:57:21 > 0:57:24Both families cooked an incredible main dish today.
0:57:24 > 0:57:28But it was the Dawes' ambition that let them down in the end.
0:57:28 > 0:57:30I think we could have played it safer,
0:57:30 > 0:57:32but, you know, that's not our way, is it?
0:57:32 > 0:57:33So, yeah.
0:57:35 > 0:57:37The Karims are worthy winners.
0:57:37 > 0:57:42The reason being they played it safe all the way through up until today.
0:57:42 > 0:57:44They took a risk and it paid off.
0:57:44 > 0:57:45Now, semifinals.
0:57:45 > 0:57:47Here come the finals, as well.
0:57:47 > 0:57:49- That's it.- Yay!
0:57:50 > 0:57:52We've done it!
0:57:52 > 0:57:54- I can't believe it.- OK? - I'm so happy.
0:58:02 > 0:58:03Is it actually burning? Mum! Argh!
0:58:03 > 0:58:05Oh, Mummy!
0:58:05 > 0:58:07There seems to be a little bit of conflict going on,
0:58:07 > 0:58:08which could affect the food.
0:58:08 > 0:58:10So, how much chilli have we put in there, Mum?
0:58:12 > 0:58:13I'd say I'm the intelligence.
0:58:13 > 0:58:14Banger.
0:58:14 > 0:58:15Sam's the wit.
0:58:15 > 0:58:16Oh, jeez.
0:58:16 > 0:58:18And Ed's probably the looks.
0:58:18 > 0:58:19- BANG! - Ah!